The increasing demand for natural food ingredients in food products is putting a deep impact on food manufacturers, to use natural ingredient as an alternative to chemicals used. In the bakery industry, chemicals such as potassium bromate and azodicarbonamide are widely used to enhance the overall rheology of the bread. However, increased health consciousness and limitations on the use of chemicals in the food products are fuelling the demand for lipoxygenase in the bakery industry. Lipoxygenase can be used as an alternative to these chemicals to improve the bread manufacturing process. In the global food and beverage industry, enzymes are gaining recognition due to their high specificity to their substrates and less production of non-specific by-products. In the global enzymes market, the Lipoxygenase has well established positive effects on the baking dough. Lipoxygenase enhances the dough characteristics and also increases the loaf volume. In addition, it also gives soft texture to the bread. In the global lipoxygenase market, the demand for lipoxygenase is increasing from the Asia Pacific and Europe owing to the boom in the bakery industry. With the increasing demand for lipoxygenase over the last few decades, it can be anticipated that there would be higher returns for the investors over the forecast period.

Increasing Demand for Lipoxygenase in the bakery industry

Lipoxygenase is an enzyme, which belongs to non-heme iron family enzymes and acts as a catalyst in the oxidation process of polyunsaturated fatty acids and also works on lipids which contain cis, cis-1, and 4-pentadiene structure. Lipoxygenase is abundantly present in the soy flour, which is extensively used at 0.5% concentration in the baking dough. In the global enzyme market, the demand of lipoxygenase enzyme is increasing at the good growth rate in the bakery industry. The boom in the bakery industry is directly increasing the demand of lipoxygenase. The lipoxygenase can be extracted from the various plant sources such as soybeans, peanuts, and others. In the global lipoxygenase market, lipoxygenase is available in two types and majorly used in the bakery industry. On the other hand, the high cost of the pure enzyme is restraining the demand of the lipoxygenase in the global food and bakery industry.

Global Lipoxygenase: Market Segmentation

On the basis of source, the global lipoxygenase market has been segmented as-

Soybean

Pea

Peanut

Potato

Tomato

Wheat

Gooseberry

On the basis of type, the global lipoxygenase market has been segmented as-

Type I Lipoxygenase

Type II Lipoxygenase

On the basis of end use, the global lipoxygenase market has been segmented as-

The increasing demand for natural food ingredients in the food and beverage product is the major factor which is fueling the application of lipoxygenase in the bakery products as a natural alternative for chemicals. Manufacturers involved in the bakery goods are focusing to use lipoxygenase in the manufacturing process to enhance the overall texture and color of their final baked products. Apart from all the above-mentioned factors, increasing awareness about the lipoxygenase enzymes will increase the demand of lipoxygenase enzyme over the forecast factor.

Global Lipoxygenase Market: A Regional Outlook:-

North America and Europe account for the highest production and consumption of lipoxygenase and companies like Tocris Bioscience, PD Navkar Pvt. Ltd, Merck KGaA, AdooQ BioScience are situated there, it can be anticipated that the demand of the lipoxygenase will increase in the forecast period. In addition, Asia Pacific witnessed a sturdy boom attributable to growth in population and growing food industries over the past few years. Increasing awareness and urbanization in the Middle East and African countries is expected to increase the consumption of lipoxygenase in the forecast period.

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